Although I love the classic bellini, it's fun to jazz it up. One way I like to do that is with the addition of herbs. Muddle fresh aromatic herbs, like basil, cilantro, or thyme, with the pureed peaches. Add ice, shake, and strain the mixture into a Champagne flute. Top with bubbly and you've got a refreshing, earthy take on the bellini. Keep reading for the recipe.
Posts for July 8th 2011
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
5 large egg yolks
4 oz. bittersweet chocolate (at least 60% cacao), chopped and melted
1/4 cup Dutch-processed cocoa
1/3 cup mini marshmallows
1/3 cup toasted chopped pecans
1/3 cup bite-size chocolate chunks
- In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
- Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
- In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
- Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle.
- Immediately strain the custard into the cold cream in the ice bath. Stir in the melted chocolate and cocoa powder. Cool the custard to below 70°F by stirring it over the ice bath.
- Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
- Fold the marshmallows, pecans, and chocolate chunks into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
Makes about 1 quart.
- Desserts, Frozen
Lavender is part of herbes de Provence, but this flower is beginning to stand alone as a spice staple in both savory and sweet dishes. Its robust flavor is sweet and floral with citrus notes. But like rosemary, the trick with lavender is that a little goes a long way; you don't want to ever feel like you're eating perfume. I'm curious about your thoughts. Do you love cooking with lavender, or is this one of those trends you're not willing to try?
Source: Flickr User hozinja
Editor's Note: The following is an article written by Cooking Channel personality Kelsey Nixon. Here, Kelsey makes a case for summertime slow cooking.
When I got married a few years ago, I was kindly gifted seven slow cookers. You heard me right: seven of them. One of them was even in the shape of a football! I tucked them away, giving them to friends and family who were interested, because I was sure I'd never have use for a slow cooker.
Thank goodness I've put that silly idea out of my head and started embracing my slow cooker! I really fell in love with this essential kitchen tool during cooler months for those hearty dishes that cook low and slow for hours on end. It's the epitome of little effort with big payoff. Ever since, I've been on a crusade to make sure that everyone I know is in on the slow cooker secret. Everyone should have one — I'm convinced.
Find out why slow cooker recipes are ideal warm-weather foods when you keep reading.
- Beyond paella: 6 other Spanish dishes to try. — Food Republic
- Must make: Bobby Flay's watermelon tequila cocktail. — KitchenDaily
- David Chang's quarterly journal, Lucky Peach, is already sold out. — Grub Street SF
- Watch Kitchen Boss's Buddy Valastro prepare blue crabs. — TLC
- A Florida chili restaurant has banned jurors from the Casey Anthony trial. — Eater
- How to make any cheese melt like American. — Serious Eats
- Sherry makes a comeback. — Bites on Today
- Throw the ultimate Summer bash: a make-your-own kebabs party! — The Daily Meal
Source: Flickr User adie reed
Sure, you can pick it up at every grocery store and deli in America, but why not whip up a large batch of it at home? This recipe is straightforward: you boil some potatoes and toss them with a bunch of chopped veggies and a mayo-mustard sauce.
Although capers aren't a traditional ingredient, their salty, briny quality is welcomed in this salad. Prepare it a day in advance, so the potato salad has plenty of time to chill. For my favorite recipe, keep reading.
Over the last few years, both actors and musicians have been getting involved in the business of booze. While some have launched their own tequilas and others prefer the taste of beverages like Sizzurp, each has tried to make a name for himself in the world of spirits. Can you match the man behind the brand?
In honor of Florida I decided to make an orange creamsicle flavored cupcake. I used my favorite recipe from Nigella: the delicious and easy Fairycake recipe from her cookbook How to Be a Domestic Goddess. Then I added orange flavoring to the icing and the cupcake batter. Top it off with a candied orange slice and we are good to go.
Check out the ingredients and more when you keep reading.